No. 989 Cold Ox Tongues.
Dress them as described for flancs in first course, but as soon as they are cooked skin them and cut off nearly all the root, truss it of a good shape by placing the root end against some fixture, and running a fork through the middle of the thin part into the board; when cold trim it. Although I disapprove of ornamented hot tongues for first course, I must confess that a bold design carved upon a fine tongue is pleasing to the eyes on a luncheon or supper-table, and even for dinners in a second course, although seldom used there; the design must be left entirely to the taste of the artist, but one of the most simple and yet tasty designs, is the imitation of a long escalope shell, commencing at the thin end and terminating at the thick; glaze well with light glaze, a sheet of aspic a quarter of an inch in thickness may be laid over it, which will produce a pleasing effect, dress it upon your dish with croutons of aspic round. Tongues for second course, as for the first, are seldom served by themselves, but are usually intended to be eaten with veal or poultry upon the table.